Matcha milk pudding and preparation method thereof

A technology of tea milk and pudding, which is applied in the field of matcha milk pudding and its preparation, can solve the problems of inability to achieve rich flavor and taste, unsatisfactory matcha powder, and single flavor of the product, so as to achieve low syneresis, enhance body immunity, The effect of high nutritional value

Inactive Publication Date: 2014-04-23
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The defect of this patent is that: only liquid milk raw material is used as the main raw material, and the flavor of the prepared product is relatively single, which cannot achieve rich flavor and mouthfeel; the Chinese patent application number 200910049130.3 discloses a kind of milk pudding called "a kind of milk pudding and its Preparation method" patent document, its ingredients are: based on 1000 parts of the final product, it includes the following components by mass: 300-850 parts of milk, 0.3-150 parts of sweetener, 15-30 parts of inulin, food 4-15 parts of gelatin, 5-20 parts of modified starch, 5-30 parts of concentr...

Method used

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  • Matcha milk pudding and preparation method thereof

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Embodiment 1

[0040] The matcha milk pudding of this embodiment, every 100g raw material composition comprises: fresh milk 70g, whole milk powder 3g, matcha powder 0.5g, cream 3g, white sugar 0.8g, compound emulsification thickener 0.8g (using agar 30 15 parts of carrageenan, 15 parts of xanthan gum, 20 parts of mono- and distearin glycerin, 15 parts of acetylated distarch phosphate, 1.5 parts of gelatin), 0.05 g of essence, and the balance of water.

[0041] The preparation method of the matcha milk pudding of the present embodiment comprises the steps:

[0042] (1) Ingredients: Weigh each ingredient according to the formula and set aside;

[0043](2) After the fresh milk is cleaned and pasteurized, the temperature is lowered to below 10°C, and 30% of the milk is heated to 50°C, and the whole milk powder and 50% white sugar are mixed and slowly added to the milk, and stirred at 1000r / min for 30 -40min, add cream at the same time, fully hydrate, then cool down the feed liquid to below 10°C...

Embodiment 2

[0047] The matcha milk pudding of this embodiment, every 100g raw material composition comprises: fresh milk 75g, whole milk powder 4g, matcha powder 1g, cream 4g, sweetener 0.9g, compound emulsification thickener 0.9g (using 30 parts of agar , 15 parts of carrageenan, 15 parts of xanthan gum, 20 parts of mono- and distearin glycerin, 15 parts of acetylated distarch phosphate, and 1.5 parts of gelatin) essence 0.05g, the balance of water.

[0048] The preparation method of the matcha milk pudding of the present embodiment comprises the steps:

[0049] (1) Ingredients: Weigh each ingredient according to the formula and set aside;

[0050] (2) After the fresh milk is cleaned and pasteurized, the temperature is lowered to below 10°C, and 40% of the milk is heated to 50°C, and the whole milk powder and 50% white sugar are mixed and slowly added to the milk, and stirred at 1000r / min for 30 -40min, add cream at the same time, fully hydrate (merge with water), then cool down the fee...

Embodiment 3

[0054] The matcha milk pudding of this embodiment, every 100g raw material composition includes: fresh milk 80g, whole milk powder 5g, matcha powder 1.5g, cream 5g, white granulated sugar 1.0g, compound emulsification thickener 1.0g (using 30 parts of agar , 15 parts of carrageenan, 15 parts of xanthan gum, 20 parts of glyceryl mono and distearate, 15 parts of acetylated distarch phosphate, 1.5 parts of gelatin), 0.07g of matcha essence, and the balance of water.

[0055] The preparation method of the matcha milk pudding of the present embodiment comprises the steps:

[0056] (1) Ingredients: Weigh each ingredient according to the formula and set aside;

[0057] (2) After the fresh milk is cleaned and pasteurized, the temperature is lowered to below 10°C, 50% of the milk is heated to 50°C, the whole milk powder and 50% of sugar are mixed and slowly added to the milk, and stirred at 1000r / min for 30 -60min, add cream at the same time, fully hydrate (merge with water), then coo...

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Abstract

The invention relates to matcha milk pudding which comprises the following components in parts by weight: 60-80 parts of fresh milk, 1-5 parts of full-fat milk powder, 0.1-2 parts of matcha powder, 1-6 parts of single cream, 0.5-1.2 parts of a sweetening agent, 0.5-1.2 parts of a compound emulsion thickening agent, 0.05-0.15 part of an essence and a proper amount of water. The invention further discloses a preparation method of the matcha milk pudding. The matcha milk pudding is light green or green, is attractive in color and fine and smooth in taste, can melt immediately once being eaten, is fresh and natural in tea taste, and is durable and long-lasting in taste. Due to application of the small amount of compound emulsion thickening agent, the problem of precipitation of fine grains such as matcha in the matcha milk pudding product is solved, the favor of the matcha milk pudding product is widened, and the consumer demands on the milk pudding dessert can be met.

Description

technical field [0001] The invention belongs to the technical processing field of dairy products, and relates to a pudding and a preparation method thereof, in particular to a matcha milk pudding and a preparation method thereof. Background technique [0002] Pudding, the transliteration of English pudding, there are few mature pudding products in the market circulation, the product form is relatively primitive, and the taste and flavor are single. , cocoa powder and other fine particle suspension problems, which is conducive to the expansion of low-temperature dairy products and flavors, and meets consumer demand for pudding desserts. [0003] Matcha is rich in nutrients and trace elements necessary for the human body. Its main components are tea polyphenols, caffeine, free amino acids, chlorophyll, protein, aromatic substances, cellulose, vitamins and other components. Tea polyphenols can scavenge excessive harmful free radicals in the body, and can regenerate α-VE, VC, G...

Claims

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Application Information

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IPC IPC(8): A23L1/187A23L1/30A23L33/10
CPCA23L33/10A23L9/10A23V2002/00A23V2200/30A23V2200/08A23V2300/26A23V2300/24
Inventor 梁俊平马志梅提桂贞
Owner HEBEI BROS ILONG FOOD TECH LLC
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